Biga’s amazing scallops & grits

Scallops are one of my favorite ‘go to’ dishes for a quick, easy and tasty meal. Granted, when I cook scallops I usually simply caramelize them in a hot skillet, or if I plan a little ahead, I’ll marinate them in a some dijon with tarragon if I have the ingredients.

Wait till you try the incredible scallops and grits combination that Chef Bruce Auden with Biga on the Banks prepares. He uses a spicy jerk paste on the scallops, sears them off and then serves them over cheesy grits with a spicy pineapple salsa! Salivating yet?

I pair the dish with a Sauvignon Blanc…maybe a Kim Crawford for about $13 at HEB. It’s a great summer time meal. You can easily head to Biga’s and enjoy the beautiful River Walk view, or head to my website for the recipe.

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